Thursday, October 18, 2012

Braised Chicken with a Beer and Mustard Sauce

This dish is perfect for a cool fall day.  The flavors are rich but not heavy, and it doesn't take forever to make.  The sauce--made with beer, chicken broth, maple syrup, and, of course, mustard--seems to go with pretty much anything.  I served it with roasted butternut squash and carrots and green beans.

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